TUNA POTATO CREAM SAUCE
INGREDIENTS
・ 1 can GEISHA SOLID WHITE TUNA 5oz, drained
・ 2 potatoes, slice 1/4 inch size
...
Back to list
TUNA POTATO CREAM SAUCE
・ 1 can GEISHA SOLID WHITE TUNA 5oz, drained
・ 2 potatoes, slice 1/4 inch size
・ 1/2 onion, diced cut
・ 1.5 cup of milk
・ 1/2 cup of heavy milk
・ 1 table spoon of butter
・ 1 cube of chicken bouillon
・ Salt and Pepper to taste
・ Parsley(for adorn the dish)
STEP 1
Heat the butter in a saucepan over medium heat and sauté the onions until they are transparent, then add the potatoes and sauté further.
STEP 2
Add milk and solid bouillon and simmer over low heat for about 5 minutes.
STEP 3
Add the canned tuna and cream and simmer over low heat for 5 minutes, season with salt and pepper, serve, and sprinkle with parsley.
Recipe recommendation
OYSTER AND CHEDDER CHEESE PINCHO
・1 can of GEISHA SMOKED OYSTERS IN SUNFLOWER OIL, drained
・5 slice of chedder cheese(1.5oz)
・1 teaspoon of grained dijon mustard
・2 teaspoon of balsamic vinegar
・2 teaspoon of drained oil from canned smoked oyster
・5 crackers
STEP 1
Serve on a plate with oysters and sliced cheddar cheese.
STEP 2
Mix mustard, balsamic vinegar and oil of the can and pour over the oysters.
STEP 3
Serve with crackers.
Recipe recommendation
MACKEREL TOMATO PASTA
・1 can of GEISHA MACKEREL IN TOMATO SAUCE 15oz.
・1 tablespoon of olive oil
・ Salt and pepper to taste
・ 2 teaspoon of minced garlic
・ 2/3 lbs of pasta(10.5oz)
STEP 1
Bring salted water to a boil. Add pasta and cook for 6 to 8 minutes. Drain and set aside.
STEP 2
Heat the olive oil in a frying pan and add the garlic.
STEP 3
When fragrant, add GEISHA MACKEREL IN TOMATO SAUCE 15oz to the pan and season with salt and black pepper. Let it simmer for a few minutes over medium heat.
STEP 4
Toss with spaghetti, and serve.
Recipe recommendation
SARDINE PASTA WITH WHOLE BABY CLAMS
・ 1 can of GEISHA WHOLE BABY CLAMS 10oz
・ 1 can of GEISHA KING TRUMPET MUSHROOMS 4oz
・ 1.5 cans of canned sardines in oil 3.75oz
・ 1 package(16oz) of spaghetti
・ 3 green peppers, cut into quarter inch slice
・ 9 table spoons of olive oil
・ 3 cloves of garlic, chopped
・ Ground black pepper and sault to taste
STEP 1
Bring salted water to a boil. Add pasta and cook for 8 to 10 minutes. Drain and set aside.
STEP 2
Drain the oil of canned sardines. Pour olive oil in a large frying pan over medium heat. Add garlic and sardines and cook until garlic turns golden brown.
STEP 3
Add green pepper and stir for a minute.
STEP 4
Toss with spaghetti, and serve.
Recipe recommendation
Baby Scallops and Baby Corn Saute
・ 2 cans of GEISHA SMOKED BABY SCALLOPS 3.75OZ
・ 1/2 can of GEISHA WHOLE BABY CORN 14.11OZ, drained
・ 1 teaspoon of chopped garlic
・ 1 tablespoon of butter
・ 2 teaspoon of white wine
・ 1 teaspoon of soy sauce
・ salt & pepper to taste
・ 1 teaspoon of parsely
STEP 1
Heat the salted butter in a frying pan, add the smoked baby scallops and young corn, and fry over medium heat.
STEP 2
Stir-fry for about a minute, then add the white wine and stir-fry for another minute, then add the garlic, salt and pepper, and black pepper.
STEP 3
Add a splash of soy sauce and give it a quick stir, then place on a plate and sprinkle with parsley.
Recipe recommendation
Vege-octopus saute with sriracha sauce
・ 1 can of GEISHA SMOKED OCTOPUS IN SRIRACHA SAUCE 3.75OZ
・ 3 leaves of cabagge(3.5oz), cut into bite size pieces
・ 1/2 carrots, cut into strips
・ 1 green pepper, cut into strips
・ 1 tablespoon of vegetable oil
・ Salt and pepper to taste
STEP 1
Heat the salad oil in a frying pan and fry carrots, cabbage, and green pepper in that order.
STEP 2
Add salt, pepper and octopus with sriracha sauce and stir-fry for a few minutes.
Recipe recommendation
MUSSELS BRUSCHETTA
・ 1 can of GEISHA SMOKED MUSSELS IN SUNFLOWER OIL
・ 3 cherry tomatoes, cut into 1/4 size
・ 4 thin slice of baguette
・ salt and pepper to taste
・ 1 table spoon of olive oil
STEP 1
Toast the baguette in a oven until golden brown.
STEP 2
Top the baguette with mussels(drain the oil) and cherry tomatoes.
STEP 3
Sprinkle with salt and pepper, drizzle olive oil to taste.
Recipe recommendation
Clam Corn Pilaf
・ 2 cans of GEISHA SMOKED BABY CLAMS 3.75OZ, drained
・ 1 can of GEISHA CLAM JUICE 9.8FL OZ.
・ 1/4 can of whole karnel corn 11oz, drained
・ 1/2 onions, chopped
・ 1 clove of garlic, chopped
・ 2 tablespoons of cooking sake or chinese rice wine
・ 1.5 tablespoons of butter
・ 1 teaspoon of chopped parsely
・ 2 tablespoons of water
・ Salt and pepper to taste
STEP 1
Heat the butter in a frying pan, add the onion and garlic, fry over low heat for about 2 minutes until the onion is soft, then add the rice and corn and fry over medium heat until the rice is translucent.
STEP 2
Add clam juice, water, salt and pepper, bring to a boil, cover with a lid and cook over low heat for 10-15 minutes, then turn off the heat and leave to steep for 10 minutes with the lid on. Add the baby clams and parsley and stir.
Recipe recommendation
OCTOPUS MEDITERRANEAN SALAD
・ 2 cans of GEISHA OCTOPUS IN SUNFLOWER OIL, drained
・ 1.5 cups of cucumber, cut into half inch cub size
・ 1 cup of celery, cut into half inch cub size
・ 1/2 cup of onions, chopped
・ 1 tablespoon of parsley, chopped
・ 1 tablespoon of dill, chopped
・ 1 tablespoon of olive oil
・ 1 tablespoon of lemon juice
・ 1/2 teaspoon of salt
STEP 1
Wash the cucumber and celery, remove the strands from the celery, pat dry, and cut into roughly half inch cubes.
STEP 2
Mix chopped onion, cucumber, celery and olive oil in a bowl, then add salt.
STEP 3
Add the octopus (drain the oil), parsley and dill, and finally the lemon juice.
